Steaks & Creamy Dijon Pan Sauce with Cheesy Mashed Squash & Green Beans

Steaks & Creamy Dijon Pan Sauce

with Cheesy Mashed Squash & Green Beans

40 MIN
+$1.95/serving 4 Servings
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  • with Bistro Steaks
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    From the Test Kitchen

    For rich compliment to seared steaks topped with a silky pan sauce of crème fraîche and piquant whole grain dijon mustard, we're serving a side of tender squash mashed with parmesan and herby butter.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Steaks & Creamy Dijon Pan Sauce with Cheesy Mashed Squash & Green Beans
    Title
    • 4 Flank Steaks
    • 2 Squash
    • ¾ lb Green Beans
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 oz Garlic & Herb Spreadable Butter
    • 4 Tbsps Crème Fraîche
    • 2 Tbsps Whole Grain Dijon Mustard
    • ¼ cup Balsamic Vinegar
    • ½ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard any stem ends from the green beans. In a bowl, combine the mustard and 2 tablespoons of water; season with salt and pepper. Stir to combine.

    Roast & mash the squash
    2 Roast & mash the squash

    Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up. Drizzle with olive oil and season with salt and pepper, then arrange cut side down. Roast 22 to 28 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a work surface. When cool enough to handle, using a spoon, scoop out the roasted squash into a bowl; discard the skins. Add the softened butter, cheese, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

    Cook the green beans
    3 Cook the green beans

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the pan sauce  & serve your dish
    5 Make the pan sauce & serve your dish

    While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed squash and cooked green beans. Top the steaks with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard any stem ends from the green beans. In a bowl, combine the mustard and 2 tablespoons of water; season with salt and pepper. Stir to combine.

    2 Roast & mash the squash

    Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up. Drizzle with olive oil and season with salt and pepper, then arrange cut side down. Roast 22 to 28 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a work surface. When cool enough to handle, using a spoon, scoop out the roasted squash into a bowl; discard the skins. Add the softened butter, cheese, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

    Roast & mash the squash
    Cook the green beans
    3 Cook the green beans

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Make the pan sauce  & serve your dish
    5 Make the pan sauce & serve your dish

    While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed squash and cooked green beans. Top the steaks with the pan sauce. Enjoy!

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